Chicken Stew with Crispy-Skinned Chicken

Step 1: Preheat the oven to 180°C/350°F.

Step 2: Heat the oil in a large pot over high heat. Sprinkle the chicken with salt and pepper, then brown it on both sides until light golden. Remove the chicken from the pot. Brown it in two batches if the pot is not large enough.

Step 3: If there is too much oil in the pot, discard some. Add the onion and garlic and cook for 2 minutes, until the onion is translucent.

Step 4: Add the carrots and celery and cook for 1 minute.

Step 5: Add the wine. Stir, scraping the bottom of the pot to dissolve the browned bits into the liquid. Cook for 1 minute, until the liquid has mostly evaporated.

Step 6: Sprinkle the flour over the surface and stir.

Step 7: Add the broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve the tomato paste.

Step 8: Place the chicken on top, keeping the skin above the liquid as much as possible.

Step 9: Bring the liquid to a simmer, then cover the pot. Bake for 45 minutes.

Step 10: Remove the pot from the oven and take off the lid. Add the potatoes, pushing them into the liquid, then rearrange the chicken so it sits on top.

Step 11: Return the pot to the oven uncovered and bake for a further 40 minutes, until the chicken skin is deep golden and crisp, the potatoes are soft and the sauce has thickened.

Step 12: Taste the sauce and adjust the salt and pepper to taste.

Step 13: Serve with warm crusty bread for dunking in the sauce. Garnish with extra fresh thyme leaves or parsley, if desired.